You know that mental list that pops into your head when you have absolutely NO IDEA what to cook for dinner?? I call it my “weeknight dinner ‘go-to’ list”. For the most part I try to avoid having to GO TO it (for fear of it being horribly overused), but sometimes you find yourself facing an “hangry mob” [han-gry: Adj. – an anger induced by hunger] and desperation starts to set in.
When that happens…there are a few dinner ideas that I can “go-to” to save the day. “Breakfast for Dinner” has always been a life-saver in these situations…as has this recipe for Sweet and Sour Chicken. We actually had it TWICE this week. Once because I was faced with the “hangry mob” and the second time because No. 2 son requested it. It’s simple, it’s fairly quick, (it’s naturally gluten-free), and I can ALMOST guarantee you have all the ingredients on hand right now.
I have to give a “shout-out” to my friend Jan Wurtz who gave me this recipe a couple of years ago. I remember asking her for the recipe after she’d mentioned it on Facebook. I made it several times and was RAVING about it myself on FB when she let me in on the secret of this recipe. She actually found it in a children’s magazine, called “The Friend”, many years ago, and thought it sounded easy, so she made it. lol. I love that story because it just goes to show that really GOOD recipes can come from the most unlikely sources. A lesson to all of us to always be open to the possibilities that life has to offer.
How do you like that? I managed to wax philosophical about Sweet and Sour Chicken! I’m better at this blogging thing than I thought….. ;-)
I hope you’re hungry (not hangry!)…because this is a definite “must try” recipe.
Sweet and Sour Chicken – Jan Wurtz
6 boneless,skinless chicken breast halves (I cut mine up into “tenders” pieces)
2 eggs, beaten
cornstarch (naturally gluten-free) or flour
3/4 cup sugar
4 T ketchup
1/2 cup vinegar
1 T soy sauce or worchestershire sauce
1/2 t. garlic powder (I used minced garlic from a jar)
Mix together in a bowl and set aside.
- Dip chicken breasts in egg, then roll in cornstarch.
- In a small amount of oil, fry the chicken until just browned on both sides.
- Optional: put a layer of thinly sliced fresh lemon on the bottom of a lined baking sheet. (This step isn’t part of the original recipe, but something I started doing after seeing it done when roasting SHRIMP. It gives it a little more tartness…which I love!)
- Then placed the browned chicken on top of the lemon slices. Pour sauce over.
- Bake uncovered in a 325 degree oven for 50 minutes.
- Turn the chicken pieces over once halfway through the cooking process
- to ensure they are nice and covered in the sauce!